With the arrival of September, signs of autumn have appeared in Tokyo sooner than expected, heralding the changing of the seasons.
In the traditional Japanese lunar calendar, September is known as Nagatsuki, which, according to one theory, came about as an abbreviation of Yonagazuki, meaning “the month when the nights gradually grow longer.”
Image of ingredients
The flavors of autumn, and the lengthening autumn nights.
In this season of deepening flavors from both mountains and sea, we have prepared an exquisite selection of seasonal delicacies.
From the sea, we offer the delicate, lingering finish of Sea eel, the robust umami of Autumn salmon, and Raw seaweed rich with the scent of the ocean.
The mountains bring forth a feast of mushrooms, from the richly aromatic Matsutake mushroom to the Maitake mushroom and Shimeji mushroom varieties. Gingko nut and Chestnut add autumnal color, evoking the scenery of the countryside.
Also gracing this seasonal menu will be Dakekimi sweet corn, a premium corn grown at the foot of Mount Iwaki in Aomori Prefecture, as well as succulent, sweet Autumn eggplant, the refined, velvety texture of Ebi-imo (Shrimp-shaped taro), and the natural sweetness of Kabocha squash and Sweet potato, all complemented by the lingering notes of our dashi broth.
To conclude, the clean, bright fruit flavors of Japanese persimmon, Grapes, and Japanese pear will round out your meal with a lingering taste of autumn.
Come enjoy a moment of heartfelt satisfaction as you experience the changing season.
We look forward to welcoming you all.
* For details on stage performances, please check the [Stage / Schedule] page.
* The contents of the dish may vary depending on the availability of ingredients.